Company and Fruit Industry News

Coconut cream is a smooth, thick liquid made from fresh coconuts. Coconut cream is made by pressing grated coconut meat to release white liquid cream. The resulting product has the light, sweet taste of coconut and contains medium chain fatty acids such as lauric acid, caprylic acid and capric acid. The principal fatty acid in coconut cream is lauric acid, which is the same fat found abundantly in mother's milk. Some researchers believe that lauric acid promotes brain development and healthy bones.

Coconut cream is an excellent non-dairy alternative to dairy products. Such alternatives are of great interest to vegans and individuals who are lactose-intolerant. In recent years, non-dairy alternatives to whipping cream have emerged on the market. Coconut cream has a smooth, creamy texture and a flavor that’s not too sweet, making it ideal for non-dairy ice cream, whipped cream, eggnog, curries, or can be used as a cream substitute in any recipe. Coconut cream may also be used in desserts such as puddings, custards, cakes and cookies. When used in soups and sauces it delivers a creamier, rich and thick product. Coconut milk, made by adding coconut water or purified water to coconut cream, is an excellent substitute for milk, evaporated milk, condensed milk, buttermilk, yogurt.

Coconut milk does not impart the subtle aftertaste that can be a problem with some soy drinks, and because of its creamy texture, it can be added to coffee or served in hot or cold cereal.

Of course, coconut cream and coconut milk are an essential ingredient in Pina Coladas. iTi’s coconut cream distinguishes itself in this application because it is not the overly sweet, artificial tasting product typical of commercal drink mixes.

Many popular Malaysian, Indonesian, Thai and Indian food or snacks incorporate coconut cream and coconut milk to add richness to their products. Coconut enhances and rounds out the flavor of many foods.

iTi Tropicals Inc. imports coconut cream from one of the largest coconut processors in Indonesia. This rich tasting cream is made from fresh coconut extract and has approximately 24% fat (coconut oil). It is aseptically packed with no preservatives but does contain natural stabilizers to prevent separation. For more ideas and technical advice for coconut cream applications, contact the iTi Tropicals R&D team: CLICK HERE